hbb,
for cold brew, as long as it's not too coarse of a grind but also not too fine that it slips through your cheese cloth. you know i appreciate the fact that you try and boil everything down to a science, but not for 3rd world coffee.
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i think that adding a hot brew cycle would end up overbrewing. cold brew also ends up less acidic (60%* less) than what you would get from a hot brew. the more acids you cut out of your diet, the more your teeth and stomach will thank you.
health benefits of cold brew aside, this recipe is going for taste and consistent good cups of coffee over optimal caffeine extraction. since cold brew is less acidic, there's less bitter/burnt taste playing on your palate and more time to taste the actual flavor of the coffee. cold brew for the same reason you should opt for a swisher sweet over a grape swisher when you're smoking good; so you can taste it.
my extractions are on the average of 12-18 hours in the past several batches. if the brew isn't as strong as you like, add less water and more time. i've got a 1lb:1gallon mix brewing right now, plan on removing it tuesday night.
Quote:
Originally Posted by JenJen
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yo feach hows life?
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awesome